Bollaerts, Michiel

De Boeck, Elien

Jacxsens, Liesbeth

Vlerick, Peter

English

Ghent University Academic Bibliography

    Food Safety Culture    ir. Elien De Boeck  Promotors: Prof.dr.ir. L. Jacxsens, Department of Food Safety and Food Quality (Faculty of Bioscience Engineering)   Prof. P. Vlerick, Department of Personnel Management, Work and Organizational Psychology (Faculty of Psychology and Educational Sciences)   Introduction Research focus last decades: development and implementation of analytical capacity, technology and FSMS  a well elaborated and ‘fit for purpose’ FSMS → not always stable or high level of food safety and hygiene  Human behavior → the actual execution of procedures and decision making  Influenced by the  Food Safety Culture   2 Introduction    Evolution of research focus towards Food Safety Climate  (Wright et al. 2012) 3 Aim research 2013-2014  Development and validation a tool to measure the food safety culture/ climate  Definition of Food Safety Climate/Culture  Define components of FSClimate and develop tool  Expert validation    Case study: Interplay between food safety climate, food safety management system and microbiological output in small scale farm butcheries and affiliated butcher shops  Applicability in practice  Hypothesis : small scale companies can have a good output, despite the less elaborated/advanced FSMS, because the Food Safety Climate in these companies is better.  4 Development of a definition for Food Safety Culture          Literature: No unanimous definition 5 Development of a Food Safety Climate assessment tool: components 6 Development of a Food Safety Climate assessment tool: indicators Likert Scale: 1→5 ,  totally disagree → totally agree 7 Validation of the Food Safety Climate assessment tool  Twenty experts (Belgium and the Netherlands)  governmental agencies (n=4)  third party certification bodies (n=3)  sector associations (n=3)  universities (n=1)  Industry (big companies: n=6, small companies: n=3)  Method: Kirezieva et al. (2013) Relevant (yes/no)  50% or less (n=10) relevant → considered for deletion  Importance score (not important -> very important; 0 -> 3)   Open suggestions   8 Validation of the Food Safety Climate assessment tool 9 Case study: Interplay between food safety climate, food safety management system and microbiological output in farm butcheries and affiliated butcher shops Set-up :   4 micro scale farm butcheries (FB1-FB4)  <10 employees (EC., 2003) = micro scale  Less elaborated FSMS (expected)  4 affiliated butcher shops (AB1-AB4)  affiliates of a large scale central coordinated meat distribution company   >250 employees (EC., 2003) = large scale  Elaborated/fit-for-purpose FSMS (expected)  Hypothesis  The micro scale farm butcheries can have a good microbiological output,   despite a less elaborated/fit-for-purpose FSMS, if their food safety climate is good               10 Case study: Meat distribution industry  Materials & Methods :   Assessment of context riskiness and FSMS   FSMS Diagnostic instrument (questionnaire with 58 indicators)  Demonstrated in previous research (e.g. Luning et al. 2011)  Assessment of Food Safety Climate  The Food Safety Climate assessment survey (total n=44):  owners and every employee of butcheries FB1-FB4,   director, quality manager, two sales managers and overall responsible of the four affiliates and every employee in affiliates AB1-AB4   11  Case study: Interplay between food safety climate, food safety management system and microbiological output in farm butcheries and affiliated butcher shops Case study: Meat distribution industry   Assessment of the Output (Food Safety, hygiene, quality) THREE VISITS  2 samples raw beef meat  Hygiene indicators: E. coli, coliforms, Enterobacteriaceae   Spoilage: Total Aerobic Count, Lactic acid bacteria   Pathogens: Salmonella, E.coli O157:H7, L.monocytogenes  Quality: % Dry matter ,% fat, %salt  Registration: Temperature, time since preparation     5 Swabs of knives, cutting board, mincer  Total Aerobic Count, Enterobacteriaceae   Registration: In use or not  5 L.monocytogenes  swabs  Hands (present staff)  E. coli, Total Aerobic Count  Registration: task of the person    12 Case study: Interplay between food safety climate, food safety management system and microbiological output in farm butcheries and affiliated butcher shops Case study: Meat distribution industry  Results case study  Qualitative ranking was made for the different variables:  Food Safety Climate  Context  Level of FSMS  Microbiological output    13 Case study: Interplay between food safety climate, food safety management system and microbiological output in farm butcheries and affiliated butcher shops Results: Food Safety Culture □: Farm butcheries ⃝: Affiliated butcher shops M: management of AB A: all AB F: all FB 14 Results: Food Safety Culture  AB counteract risky context by elaborated/fit-for-purpose FSMS  Results in medium to high output   FB also risky context, but basic FSMS  Scattered output  ⇨ Food safety Climate is relevant? 15 Results: Food Safety Culture: FB   FB1 and FB3 low FSC score, also lower output  Perception in line with output  FB4 moderate FSC score, also moderate output Perception in line with output   Hypothesis demonstrated for FB2:  Less elaborated FSMS counteracted by a higher FSClimate score (than other FB), which enables high output       Results: Food Safety Culture: AB  Advanced FSMS ⇨ Food Safety Climate less relevant?  AB1 and AB2 underestimate own situation → more critical  AB4 and AB3 overestimate own situation   Management scored FSClimate lower than affiliates Perceptions not in line with actual output ↔ FB  17 Conclusion  New assessment tool to measure FSClimate developed and validated  Case study:  FB: Despite a less elaborated FSMS, some butcheries are able to achieve a good microbiological output, if a good food safety climate is present in their organization.  Especially for FB is FSClimate important, for AB risky context counteracted by advanced FSMS  Future perspectives:   More focus on individual level  Investigating the impact of employees’ characteristics and employee behavior in the relation between FSClimate and microbiological output.  18 THANK YOU! 

Food safety culture

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Food safety culture

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Ghent University Academic Bibliography